RECIPE PORK LOIN CUTLETS RECIPES

Name: Pork Loin Cutlets With Lemon-Thyme Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 thin-cut boneless pork chops; 3 tablespoons fresh lemon juice; 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme; 2 teaspoons grated lemons, rind of; 2 cloves garlic, pressed; 1 1/2 tablespoons all-purpose flour; 2 teaspoons olive oil; 3/4 cup 1% low-fat milk

PORK LOIN CUTLETS WITH LEMON-THYME SAUCE RECIPE - FOOD.COM

Pork Loin Cutlets With Lemon-Thyme Sauce Recipe - Food.com image

Make and share this Pork Loin Cutlets With Lemon-Thyme Sauce recipe from Food.com.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 thin-cut boneless pork chops
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons grated lemons, rind of
2 cloves garlic, pressed
1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
3/4 cup 1% low-fat milk

Steps:

Place pork in 15 x 10 x 2-inch glass baking dish.
Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.
Rub mixture over both sides of pork chops.
Cover and refrigerate at least 1 hour and but no longer than 1 day.
Place pork chops onto baking sheet.
With flour, sprinkle each chop lightly.
Add salt and pepper to taste.
Over high heat, warm oil in large nonstick skillet.
Working in batches, add pork to skillet and cook until brown, about 1 minute per side.
Place all pork back into skillet.
Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.
Place pork chops onto platter.
Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.
Add salt and pepper to taste.
Pour sauce over pork and serve.

Nutrition Facts : Calories 628.6, FatContent 28.4, SaturatedFatContent 9.7, CholesterolContent 250.2, SodiumContent 198.3, CarbohydrateContent 6, FiberContent 0.3, SugarContent 2.7, ProteinContent 81.8

CRISPY PORK CUTLETS | ALLRECIPES

Crispy Pork Cutlets | Allrecipes image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories Meat and Poultry Pork Pork Tenderloin Recipes

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 cutlets

Number Of Ingredients 16

Ingredients

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
? cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1?½ tablespoons all-purpose flour
1?½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

Steps:

Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Nutrition Facts : Calories 748.3 calories, CarbohydrateContent 71.2 g, CholesterolContent 273.7 mg, FatContent 29.3 g, FiberContent 1.9 g, ProteinContent 66.8 g, SaturatedFatContent 11.6 g, SodiumContent 883.3 mg, SugarContent 6.2 g

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